Ingredients:

• 2 cups flour
• 1 packet (1-1/2 teaspoons) yeast
• 1 teaspoon salt
• 1 cup warm milk
• 2 tablespoons olive oil, divided
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

Directions:

1. Line the slow cooker with parchment paper so that it covers the bottom and comes up the sides a few inches. Coat with non-stick spray.
2. In a bowl, combine the flour, yeast and salt.
3. In a second bowl, stir together the warmed milk and 1 tablespoon of olive oil.
4. Add the milk mixture to the dough, and stir together until completely mixed. The dough should be sticky.
5. Transfer the dough to the slow cooker, and spread it over the bottom of the bowl.
6. Put the lid on the slow cooker without turning it on. Let the dough rest for 30 minutes.
7. In a small bowl, combine the remaining tablespoon of olive oil with the rosemary and thyme.
8. After the dough has risen, brush the olive oil-herb mixture on top of the dough.
9. Using a sharp knife, make a few slices lengthwise in the dough, about 1/4 of the way deep.
10. Place a towel over the bowl of the slow cooker, place the lid on top of that, and turn it on to high.
11. Cook for 2 hours.
12. Remove bread from bowl. Let cool a bit before cutting.